Beer and Wine Final alcohol content in wine varies from both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and amino acids maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The term Racking refers to storing hoses to drain on a slanted board removing clear liquid from sediment stacking unlabeled wine in bins for aging adding yeast to initiate fermentation storing hoses to drain on a slanted board removing clear liquid from sediment stacking unlabeled wine in bins for aging adding yeast to initiate fermentation ANSWER DOWNLOAD EXAMIANS APP
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